My version of a Greek chopped salad with an easy Greek vinaigrette. This makes enough dressing for about 4 servings, amounts for the salad fixings are totally up to you. The dressing improves as it sits, it is even better the next day if you can make it ahead.
Author: Gravel & Dine
Recipe type: Salads
Serves: 4 servings
Ingredients
Dressing:
¼ c red wine vinegar
½ c olive oil
2 t Dijon mustard
1 ½ t Greek oregano
2 t garlic, grated
Kosher salt
Pepper
Juice of one lemon
Salad:
Chicken breasts, one per person
Greek seasoning, such as Penzey’s
Romaine, chopped
Cucumber, diced
Red onion, diced
Cherry tomato, halved
Yellow bell pepper, diced
Pepperoncini, thinly sliced
Feta cheese
Instructions
Whisk together all the dressing ingredients until emulsified.
Pound chicken with a meat mallet until an even thickness. Season well with Penzey’s Greek seasoning on both sides. Heat a grill pan (or a saute pan with a little olive oil) over medium heat and cook for approximately 4 minutes per side until chicken reaches 165 with an instant read thermometer. Allow chicken to rest for about 5 minutes and then chop into bite sized pieces.
Add romaine to a large bowl and toss with a little bit of the dressing to coat the leaves. Add cucumber, onion, tomato, bell pepper, pepperoncini, feta and chicken. Toss with a little more dressing.
Enjoy.
Recipe by Gravel & Dine at https://gravelanddine.com/greek-chopped-salad/